In a large stock pot over medium high heat add the olive oil.Sauté the diced onion for 5-7 minutes until tender. Add the chopped garlic ground turkey meat. Cook, over medium heat, for 5 minutes, stirring often.Add all of the peppers.Season with ¼ teaspoon of kosher salt and a couple grinds of black pepper and sauté for another 5 minutes, stirring frequently.Add Mid’s Pasta Sauce through light kidney beans (above) and increase heat and bring pot to a low boil.Add dark beer and lower heat to simmer.Add chili powder, cumin, and cayenne pepper and simmer for at least 25 minutes. (May simmer at lowest heat for up to 2 hours – your house will smell great!)Check seasonings; add salt, pepper, or more cayenne as desired and garnish with your choice of toppings and enjoy.

Garnish ideas:

Grated cheddar or Monterey Jack cheeseSour creamChopped chives

Options:

Add sweet and hot turkey sausage to the meat mixture for a more robust flavor and meatier chili. Remove sausage from casings first.Use a Mid’s Meat sauce for a two-meat chiliFreeze in individual freezer containers and put in refrigerator on a Sunday afternoon so lunch is ready to go for the workweek!

Serving Information

10 + big bowls of chili

Prep Time

Prep Time: 15 minutesCooking Time: 40 minutes

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Featured Sauce

Italian Sausage and Peppers

Using our top-selling Italian Sausage sauce as a base, we add four varieties of fresh peppers, chunky tomatoes and sliced onions, and let it simmer for three hours to get this wonderfully versatile sauce.